Steamed Mussels and Andouille in White Wine Broth

Steamed Mussels and Andouille in White Wine Broth

The humble mussel is one of the tastiest of shellfishes, in my opinion. Mussels are easy to clean, easy to cook, and easy to pair with a flavorful broth or simple butter drizzle.

For this recipe, a bit of Andouille sausage adds a savory touch and just enough heartiness to make this one-pan dish a satisfying dinner for two. Fresh tomatoes, white wine, and chicken broth provide a light, tasty broth to steam the mussels in, and everything comes together in about 20 minutes.

Note: I served this dish as dinner for two, but it would also work as a starter course for four.


  • 2 tbsp olive oil
  • 4 oz andouille sausage link, cut into 1/2-inch slices
  • 1 medium shallot, thinly sliced
  • 1 garlic clove, finely chopped
  • 1 cup halved grape tomatoes
  • 1 cup chicken broth
  • 1/3 cup dry white wine
  • 1 tbsp tomato paste
  • 1 lb mussels, scrubbed, beards removed
  • 1/4 cup chopped flat-leaf parsley
Read the whole recipe on The Briny Lemon